Our people

Cameron Robertson runs the show in Bonnyrigg, alongside Neil, ensuring everything runs smoothly, that you get your orders on time, and that our meat is top notch -whilst getting stuck in whenever the team need a hand… all whilst being an incredible chef!

From the west coast of Scotland and a chef of 15 years prior to joining us, Cameron came on board with Campbell’s in 2013 and has been our Operations Director for the past 4 years.

Along with managing national accounts and our sales team, Neil McCole also supports Cameron in co-running the business at Campbell Brothers Bonnyrigg.

Neil has a wealth of experience in the industry, having been talking all things meat for over 30 years. Neil has worked with some of the best chefs in the business and is here to support our team and our customers.

(Another great thing to come out of Scotland along with our beef!)… Chris Herlihy was born in Troon on the west coast of Scotland. Chris has some great experience in the food service industry having worked with some of the best, fresh suppliers in a variety of customer facing roles.

Chris manages our Campbell Brothers’ southern depot in London to ensure our premises, product and people are to the best standards achievable!

Our super Sarah McNeill looks after all things technical on the food front – ensuring products are traceable and measures are in place to keep our food safe to offer you reassurance. With over 20 years experience in the food industry and a BSc Honours in Food Science Sarah is well placed to guide us in this area – a job she has done here for over 11 years. Knowledgeable and interesting – Sarah also studied food technology in Normandy France!